Title: Classic cooked egg nog
 Categories: Beverage
      Yield: 1 Servings
 
      6    Eggs
    1/4 c  Sugar
    1/4 ts Salt; optional
      1 qt Milk; divided
      1 ts Vanilla
           Garnishes and stir-ins
           -(choose 1 or several):
           Chocolate curls
           Cinnamon sticks
           Extracts of flavorings
           Flavored brandy or liqueur
           Fruit juice or nectar
           Ground nutmeg
           Maraschino cherries
           Orange slices
           Peppermint sticks or candy
           -canes
           Plain brandy; rum or whisky
           Sherbet or ice cream
           Whipping cream; whipped
 
   In a large saucepan, beat together eggs, sugar and salt, if desired.
  Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
  until mixture is thick enough to coat a metal spoon and reaches 160
  degrees F. Remove from heat. Stir in remaining 2 cups milk and
  vanilla. Cover and refrigerate until thoroughly chilled, several
  hours or overnight. Just before serving, pour into a bowl or pitcher.
  Garnish or add stir-ins, if desired. Serve immdiately.
  
   Note: for faster preparation, heat milk until very warm before
  stirring milk into eggs and sugar.